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Chicken Fajitas are quick, delicious and loaded with flavor! This sizzling chicken fajitas recipe is simple to make in minutes for a festive favorite meal!
Chicken Fajitas are one of my family’s favorite dishes! This Chicken Fajitas recipe with sizzling chicken, colorful peppers, and onions in a flavorful homemade marinade is a classic dish that is so easy to make at home! Ready in minutes, it’s a perfect busy weeknight supper as well as a fun weekend meal!
While these fajitas come together in a snap, my recipe can even be prepped a bit ahead to make it even faster to get supper on the table!
The BEST Chicken Fajitas
Like I mentioned, my family loves this recipe! My steak fajitas are also a regular at my house. And I love that both of these are quick, easy and delicious!
How to Make Chicken Fajitas
To make this classic dish, you’ll need:
- Chicken – I use 2 pounds skinless boneless chicken breasts that have been sliced into thin strips. You can also use tenderloins or another cut of boneless chicken. Just make sure it is cut into uniform pieces.
- Peppers – I like to use one red and one yellow or green medium pepper that has been deseeded and sliced into thin strips
- Onion – you’ll need 1 medium peeled onion that is sliced into thin strips.
My zesty marinade is full of flavor that makes this recipe absolutely scrumptious!
- Olive oil
- Lemon juice
- Chili powder
- Ground cumin
- Cayenne pepper
- Kosher salt
- Black pepper
Optional: You may use 1 teaspoon Stone House Seasoning in place of the salt, pepper and garlic.
Steps to Meal Prep Chicken Fajitas
Even though this can be made at home in minutes, I still like to make my chicken fajitas recipe even easier – and quicker. So I prep ahead. Here’s how I do that.
- Prep Chicken and Vegetables. I first slice my chicken and vegetables the night before I plan to serve them and place them into two separate zip top bags – one bag for the chicken and another bag for the vegetables.
- Make Marinade. I mix together the marinade in a jar with a tight fitting screw top lid. I shake well to make sure it’s all combined. Then, I pour ⅓ of the mixture over the chicken, ⅓ over the vegetables, and then reserve the last ⅓ of the marinade.
- Refrigerate. I secure the lid tightly on the jar and refrigerate so that I can use the last bit of reserved marinade when I cook the fajitas. The chicken and vegetables for the fajitas can be prepped ahead in the marinade and stored in the refrigerator anywhere from an hour to overnight.
- Cook. Then, the next night, I simply heat my skillet and saute the vegetables. When done, I remove them to a plate and then cook the chicken in the same skillet. As the chicken is almost cooked through, I add the vegetables back to the skillet and add the remaining marinade to them.
- Serve. Then, I serve the chicken fajitas with tortillas and toppings like sour cream, avocado slices, lime wedges and my salsa.
Sides to Serve with Chicken Fajitas
I often serve my Instant Pot Brown Rice or Cilantro Lime Rice with these fajitas. Many times when I make these for a gathering with friends, I also serve my Perfect Queso or my Guacamole and tortilla chips ahead of and sometimes even with the meal.
Let me just tell you, my whole family loves this meal and it makes me feel like the most together person in the universe when I put it on the table!
How to Store Chicken Fajitas
Chicken Fajitas can be stored in the refrigerator for up to 3 to 4 days after they are cooked. This is the food safety limit of time in the fridge for for cooked chicken, so if you are not going to eat the cooked fajitas in a couple of days, you should freeze them according to the Freezer directions to follow. Make sure the chicken fajitas are stored in air tight bags or containers when placing in the fridge.
When ready to serve, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.
Freezer meals are a lifesaver when you are busy – and aren’t we all?! These make a perfect meal to prep and freeze for a quick dinner. Here’s how you freeze this favorite meal.
Once cooked, allow to cool completely then portion into freezer-safe container(s) or bag(s). Freeze up to 3 months.
To serve, allow to thaw overnight in the refrigerator, reheat and serve.
When thawed and ready to reheat, reheat on the stove at medium heat until warmed throughout. You can also reheat in the microwave on 80% power in 30-45 second increments, depending on the wattage of your microwave.
More Favorite Spicy Recipes
Here’s my Chicken Fajitas recipe. Make them soon!
Chicken Fajitas Recipe
- 2 pounds skinless boneless chicken breasts sliced into thin strips
- 1 medium red pepper deseeded and sliced into thin strips
- 1 medium green or yellow pepper deseeded and sliced into thin strips
- 1 medium onion peeled and sliced into thin strips
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon chili powder
- 1 teaspoon ground cumin
- pinch cayenne pepper
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh black pepper
- 2 cloves garlic minced
- 6-8 tortillas warmed
- sour cream
- sliced avocado or guacamole
- restaurant style salsa
- Place the chicken into a sealable bag. Place the peppers and onion into a separate sealable bag. Add the olive oil, lemon juice, chili powder, ground cumin, cayenne pepper, salt, pepper, and garlic to a jar with a screw top or tight fitting lid. Shake until well combined. Pour ⅓ over chicken, ⅓ over vegetables and reserve the remainder in the jar for using when cooking the chicken fajitas. Seal the bags tightly and refrigerate for one hour to overnight.
- When ready to cook, heat a large skillet over medium-high heat. Pour vegetable bag into the skillet and cook until just tender crisp, about 5 minutes. Remove the vegetables from the skillet to a plate and add chicken strips to the same skillet. When the chicken is cooked throughout, add vegetables back to the skillet along with the reserved marinade.
- Serve with tortilla and optional garnishes.
From the Add a Pinch recipe archives. Originally published 2015.